Hawaiian-Style Coconut Tempura Shrimp

Name: Hawaiian-Style Coconut Tempura Shrimp with Tropical Slaw, Zesty Rice & Sweet ’n’ Spicy Sauce
Yield: 2 servings
Cuisine: Japanese
Ingredients: 3/4 cup Rice; 1/4 oz Cilantro; 1 Lime; 4 oz Pineapple; 4 oz Cabbage; 2 tbsp Mayonnaise; 1/2 oz Cashews; 3 unit Apricot Jam; 2 tsp Sriracha; 1/4 cup Shredded Coconut; 10 oz Shrimp; 82 g Tempura Mix; Salt; Black Pepper; 1 tsp Granulated Sugar; Cooking Oil; 1 tbsp Butter

with Tropical Slaw, Zesty Rice & Sweet ’n’ Spicy Sauce

By Recipe0 System

There’s not much better than the light and airy crunch of something tempura-fried. We added toasted coconut to this magical Japanese-style batter, then coated and quick-fried shrimp for a sweet and savory bite. The crispy shrimp are piled over lime rice and served with a tropical slaw for a Hawaiian-inspired twist just in time for Asian Heritage Month! Everything is drizzled with a sweet-spicy-tangy sauce. What are you waiting for?!

Japanese

Caribbean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3/4 cup Rice
1/4 oz Cilantro
1 Lime
4 oz Pineapple
4 oz Cabbage
2 tbsp Mayonnaise
1/2 oz Cashews
3 unit Apricot Jam
2 tsp Sriracha
1/4 cup Shredded Coconut
10 oz Shrimp
2 7/8 oz Tempura Mix
Salt
Black Pepper
1 tsp Granulated Sugar
Cooking Oil
1 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

6 steps

1

In a medium pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.
2

Meanwhile, wash and dry produce.

Roughly chop cilantro. Drain pineapple over a small bowl, reserving juice. Zest and halve lime (for 4 servings, zest one lime and halve both).

In a medium bowl, toss together cabbage, cilantro, pineapple, mayonnaise, juice from half the lime, half the pineapple juice, and ½ tsp sugar (1 tsp for 4). Season with salt and pepper. Add cashews; toss to combine.
3

To bowl with remaining pineapple juice, stir in jam, a squeeze of lime juice, and Sriracha to taste. Set aside.

Heat a large, preferably nonstick, pan over medium heat. Add coconut and ½ tsp sugar (1 tsp for 4 servings); cook, stirring occasionally, until lightly browned, 1-2 minutes.

Turn off heat; transfer to a second small bowl. Wipe out pan.
4

Rinse shrimp* under cold water, then pat dry with paper towels. Season with salt.

In a large bowl, combine tempura batter mix, half the toasted coconut, ½ tsp salt (1 tsp for 4 servings), and 1⁄3 cup cold water (2⁄3 cup for 4). TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.

Heat a ¼-inch layer of oil in pan used for coconut over medium-high heat. Stir shrimp into batter until fully coated.

Line a plate with paper towels and set aside.
5

Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated shrimp in a single layer. Cook in batches until golden brown and cooked through, 2-3 minutes on the first side and 1-2 minutes on the second side. TIP: Add more oil as needed between batches, allowing it time to heat back up before frying more shrimp.

Using a slotted spoon, transfer shrimp to paper-towel-lined plate. Immediately season with salt and pepper.
6

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest to taste. Season with salt.

Divide rice and slaw between plates; top rice with shrimp. Sprinkle shrimp and rice with remaining toasted coconut. Drizzle shrimp with sauce (or serve on the side for dipping) and serve.

Shrimp is fully cooked when internal temperature reaches 145º.

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